recipes

Five spiced chicken thighs with lemon and beetroot yogurt drizzle

Serves:

2021-11-20

Ingredients

  • 400g boneless chicken thighs
  • 2 tbsp. five spice
  • 1 tbsp. olive oil (Borges)
  • 1 onion chopped
  • 50g chickpeas (Fiamma)
  • 1 tbsp. raisins
  • 1 cup warm chicken stock (Knorr)
  • 80g couscous (Lamb brand)
  • 3 tbsp. olive oil (Borges)
  • Small bunch fresh parsley, roughly chopped
  • 2 tbsp. crushed walnuts (Lamb brand)
  • Juice 1 lemon
  • 1 tsp ginger paste
  • 50g beetroot (Kuhne)
  • 100g yogurt

Method

Cover the chicken thighs with the 5 spices. Heat a pan with a little oil and seal the thighs on both sides. Transfer to an oven dish and finish off cooking in the oven. In the same pan, sauté the onion without coloring. Add in the chickpeas, raisins, add stock and bring to the boil. Mix the couscous with the olive oil to coat then add this mixture to the stock. Remove off the heat and cover. After five minutes fluff the couscous using a fork then mix in the parsley and walnuts. Place the lemon juice, ginger and beetroot in a processor and blitz till smooth. Add in the yogurt and blitz again. Serve the chicken on the couscous drizzled with the beetroot yogurt.

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